Ingredients
- 1 cup sugar, divided
- 1/3 cup cornstarch
- 1/2 cup unsweetened cocoa powder
- 4 large eggs
- 2 cups whole milk
- 1 tbs. vanilla extract
- 4 oz. whipped topping
- crust & topping
- 1 oreo pie crust
- 8 oz. whipped topping
- 8 oreos
Preparation
Step 1
1. whisk TOGETHER 3/4 CUP OF THE SUGAR, CORNSTARCH, AND COCOA POWDER IN A SMALL BOWL, UNTIL EVENLY MIXED. ADD THE EGGS AND WHISK UNTIL FULLY INCORPORATED INTO THE DRY INGREDIENTS. SET ASIDE.
2. BRING THE MILK AND THE REMAINING 1/4 CUP OF SUGAR TO A SIMMER IN A MED SIZE POT. SLOWLY POUR THE SWEETENED MILK INTO THE BOWL WITH THE COCOA MIXTURE, WHISKING CONSTANTLY UNTIL COMBINED. ADD THE MIXTURE BACK TO THE POT AND COOK ON MED-LOW HEAT UNTIL THICKENED, STIRRING CONSTANTLY WITH A WIRE WHISK SO THAT IT DOESNT CLUMP UP OR STICK TO TH PAN.
3. STIR IN THE VANILLA AND THEN POUR THE MIXTURE INTO A MEDIUM SIZE BOWL. COVER WITH PLASTIC WRAP, MAKING SURE TO PRESS THE PLASTIC DIRECTLY ONTO THE CREAM SO THAT IT DOESNT FORM A SKIN. REFRIGERATE UNTIL COMPLETELY COOL.
4. WHEN THE PUDDING MIXTURE HAS COOLED, FOLD IN 4 OZ. OF THE WHIPPED TOPPING AND THE CRUSHED OREOS UNTIL EVENLY INCORPORATED. POUR INTO THE PIE CRUST AND SPREAD TO DISTRIBUTE EVENLY. REFRIGERATE FOR 2 HOURS.
5. PIPE OR SPREAD THE OTHER 8 OZ. OF WHIPPED TOPPING AROUND THE PIE IN YOUR DISIRED PATTERN, AND DECORATE WITH THE OTHER OREOS. REFRIGERATE OVERNIGHT.
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